Friday, November 26, 2010

Mmmm, it was a tasty Thanksgiving. I hosted Sean and Scott for the meal. A small group with good conversation, good libations, and good food.

I came home on Wednesday night with the intention of beginning or completing 3 dishes. Sadly, by the time I came home and unloaded the car I was too exhausted to do much. As a result most of the cooking was done yesterday morning. As is my habit I was up by 4am and got to cooking by 6:30. The boys arrived shortly after 1PM and I had plenty of time to get things mostly done.

Sean brought with him an assortment of lovely cheeses and crackers. Scott has intolerance's to cow dairy and wheat. Sean's cheeses were almost all goat's milk. I supplied to wheat free crackers. Scott brought some of his wonderful Indian-style falafels. I don't recall the original name of these tasty treats, but I enjoyed them last year as well. Scott also brought some tamarind chutney to enjoy on them.

After eating and toasting for an hour or so, I was having to get on with the rest of the meal. Everything was done except the main courses and the greens. I employed Scott's assistance to wrap up the greens while I threw together the final details for the boy's main course.

The dishes for this year:

- Cranberry sauce made with Grand Marnier and orange zest (traditional for us)- Yams mashed with crystallized ginger and Maker's Mark- Wild rice and porcini mushroom stuffing (actually served as a side dish and made with mostly porcinis, but also a few other dried mushrooms such as morels and shitakes) - Greens sauteed with garlic and red pepper flakes (I used a combo of black Tuscan kale and Rainbow Swiss Chard which made for a lovely presentation) - Baked black eyed peas (a vegan recipe that went over well last year...these are a bit spicy) - Mushroom gravy made with red wine and the left over soaking liquid from the stuffing

For the boys the main course were Cornish Game Hens glazed with a combination of Tayberry sauce and balsamic vinegar. My main course was halibut baked with white wine, thyme, and lemon slices. Our dessert was Pears poached in a spiced burgundy and cranberry syrup topped with Coconut Bliss ice cream (vanilla and chocolate).

So, what changes? First, I dropped another veggie dish. I had thought I'd make green beans sauteed with some almond slices, but after looking at the dishes that were already prepared I decided that we had enough food and one green already. Next I dropped the planned corn bread. Scott is wheat intolerant, so I would have made a gluten free version, but again, looking at the meal I decided that we had enough. Even so, I'll probably make some corn bread over the weekend for myself. Also dropped were potatoes mashed with celeriac - to be revived over the weekend, I'm sure.

Finally, the mushroom gravy was entirely improvised. I had planned on being lazy and serving Tofurkey mushroom gravy. I even bought some and had it thawing in the refrigerator. However, when I pulled it out, I noticed that it was no longer "mushroom gravy", but rather "gravy with giblets". The giblets were made from wheat (probably a seitan) which Scott couldn't eat. I had the time, I had the wine, I had left over soaking liquid from the dried mushrooms for the stuffing. I also had some button mushrooms in the refrigerator. I sauteed up the button mushrooms in some butter until they began to release their juices. then added salt, black pepper, and dried thyme. To that I added 1 cup of soaking liquid and1 cup of Malbec. I cooked that down a little then added a tempered slurry with corn starch to thicken it up.

After the main courses came out of the oven, I left them rest for 10 minutes. During that time I turned the oven off and put the side dishes into the oven to warm (except for the cranberry sauce). It all pulled together nicely.

I was thankful for the dishes coming together so well, but more importantly I was thankful for the good company that I was privileged to share them with. Good times.

Sunday, November 07, 2010

I realized that while sending an email to a couple of friends I was essentially writing a blog post. I copied and pasted it here with minor edits:

Man, even when I try to sleep in, I find out that I'm up at my regular time. :-) I went to bed later last night after closing the store, dropping a co-worker off at home, and staying up to speak with S a bit. I got out of bed this morning and the clock read about 5:19. When I came downstairs and started my computer it read 4:34. Maaaaaan, standard time already fucking with me!

Woodinville Whiskey Company - had fun bottling with those guys the other night. We got 499 bottles done in about an hour and a half. We would have done more, but they forgot to order more bottles from their supplier. Living and learning. Yesterday a customer came in and we spent some time speaking whiskey and other liquor. She was really into her whiskey and very knowledgeable. It turns out that she had been to Woodinville Whiskey Co. and done a tasting yesterday afternoon. They told her about me and suggested that she stop by. My store is close by to her home, yet she hadn't been by. She noticed the Dolin vermouth right off, before I approached her, and told me, "I knew this wasn't your average store when I saw the Dolin on the shelf". It's nice to see the relationship that I'm establishing with Woodinville Whiskey is reciprocal. The customer eventually bought a bottle of The Whippersnapper - a new whiskey from Oregon by Ransom spirits.

The Whippersnapper: retail $27.20/bottle. I've enjoyed the Ransom Gin from the same distiller. The gin is based on an old, pre-prohibition formula often referred to as an "Old Tom" style gin. That is that it's not as dry as the London dry gins and not as sweet as the Genever style gins. It exists somewhere in between, but closer to the London dry. It's also brown in color due to 2 - 6 months of barrel aging and has a fair amount of cardamom in it. The gin makes great, and I mean GREAT, old fashioned cocktails as well as playing nicely in the sandbox when making more modern ones.

As to it's whiskey cousin, The Whippersnapper, named thusly for the fact that it's a young whiskey. Ransom is barrel aging a Scotch-style of whiskey. But they were so happy with the results of some of the younger ones that they decided to do a bottling. Because of it's young age and impertinent nature, they named it The Whippersnapper. The whiskey is a blend of 21% barley based whiskey (the Scotch portion) and 79% corn neutral spirit. The barley comes from Oregon and is not peated as Scotch normally is. Even so, one can smell and taste a definite Scotch flavor due to it's inclusion. The corn neutral spirit (otherwise known as white dog, unaged bourbon, or moonshine) is hardly neutral in flavor. It adds a bit of sweet, honey-like flavor and scent to the whiskey. S and I tried some last night. We began with just a glass straight up. It was good and decidedly odd in that it was unlike anything else we had. The finish was not long and the body medium. It reminded me more of American and Canadian blends in the body aspect, but tasted unlike either. Definitely the corn spirit was existing alongside the barley and they weren't quite dancing down the aisle together towards bliss as much sharing each other's time. We then decided to put it on ice. That was a game changer. With the addition of a couple of cubes the corn spirit receded a great deal leaving behind the barley and it tasted like a nice, light, and smooth Scotch. We agreed that it would probably make quite an enjoyable drink either on the rocks or mixed with soda, much like a blended Scotch. I suspect we'll find some cocktails to try it out in as well. It's definitely a whiskey that likes to blend which will make it something to enjoy as an addition to the bar.

J sent me a link to a Huffington Post article on fall whiskey releases. Oddly enough, it was just a couple of days after I had special ordered The Whippersnapper in for the store. It's good to go back and read what the author from Huffington Post wrote about this whiskey:

Already available is a weird and wonderful new concoction from Ransom Spirits, the Oregon-based distiller which brought us the mind-blowingly brilliant Old Tom gin last year. This year's baby, WhipperSnapper Oregon Whiskey, is... well, what is it, anyway? Is it a bourbon? A Scotch? Sort of and sort of. The two main components of WhipperSnapper are malted barley (the same stuff they make Scotch from, although this barley is from Oregon) and un-aged or "white dog" Kentucky corn whiskey (from whence comes bourbon). The resulting alchemy, about an 80/20 ratio of corn to barley, is then aged in barrels that have housed French pinot noir and American whiskey, as well as new unused barrels. The aging process is relatively short -- generally less than two years, hence the "WhipperSnapper" name -- and then various barrels are selected and combined for each bottle.

The end result is something akin to an incredibly vibrant young Scotch, while you also get the sweet and unrefined vibe of the white dog. At 84 proof, it goes down dangerously smooth neat or on the rocks. I suppose you could mix it with soda, but it's so damn good on its own that you needn't bother. Because it's not peaty, WhipperSnapper would make a great gateway drug for those timid souls who are scared off by the pungent aroma and powerful flavor of Islay single-malts. But it still makes for a damn fine libation even if you like the "hard stuff" like Lagavulin or Laphroaig.

I hope Ransom has more of the barley spirit continuing aging in the barrel. It'll be good to see if they can turn out a hardier Scotch style whiskey. Oregon already boasts a Scotch style Whiskey, McCarthy's Whiskey from Clear Creek Distillery. Clear Creek's product is made from barley that is grown and peated in Scotland. The barley is then imported to Portland were it is taken to the McMenamin's facility (known mostly as a brew pub) to be distilled. The resulting whiskey is then put into barrels and aged at Clear Creek's facility for 8 years. The whiskey in every way is competitive with the finest Scotch. Fantastic stuff and at $50/bottle, a real steal. It's been called the finest American whiskey by F. Paul Pacult. However, it's extremely limited in it's release and Clear Creek has no plans to expand it's production (which will only drive up it's price eventually). I hope Ransom has plans to expand the market and fulfill the craving.

One of the interesting things that these new American whiskey distillers are doing is they are aging in smaller barrels. The smaller barrels allows for more contact with the surface area of the whiskey. This extra contact pays dividends in the aging of the whiskey. Smaller barrels allows for a "faster aging" process. The wood in the barrel breathes more of the whiskey in and out faster, giving up it's flavor more readily. In just 2 years these small batch distillers yield a product that rewards as much as a big barrel that has been aged several more years. Of course, that keeps this small for these craft distillers and more barrels means more needed room and more labor intensive as the barrels need to be turned periodically and a closer eye maintained on all of them. The former distiller from Maker's Mark, Dave Pickerell, has been preaching this method and offering his consulting services throughout the country, including at Woodinville Whiskey Distillers. Pickerell has pioneered this method with his own whiskey, The Whistlepig. It's a straight rye whiskey, aged 10 years. It's a craft product with only 1000 cases available this year. It's supposed to be fantastic and I've got some on order for the store - hopefully it will come.

Also in the store this week were 3 spirits produced by Black Heron Spirits. Black Heron's logo was one that I recognized immediately. I looked it up and confirmed that the liquor is produced by a distillery founded by Joel Tefft. Joel was an early founder of the fine wine industry in Washington state. Apparently, Joel is getting up there in age and thinks that the hustle and bustle required for promoting wine in Washington has become too much for him. So, he sold his winery a year ago and began taking classes in distillation. He built his distillery in West Richland, Washington. This week my store got in Rayne Angel Gin, Ink Vodka, and Desert Lightning corn whiskey. The surprising big seller this week was the Desert Lightning. Frankly, I think that the packaging looks a bit gimmicky and cheap, but it's selling. Buyers are excited about it and clearly the design of the bottle is more appealing that I expected. Good for Joel and good for the Washington spirits community as having such a well known name dive in can only help with the promotion.

Fun times being a liquor enthusiast in these days of craft distilling. Lots of good things happening. It's the natural evolution of the cocktail revival in America. We had a post prohibition period where cheaply made, lower quality booze was the norm. People just accepted what was churned out in an industrial manner. It was usually pretty harsh and barely recognizable as the type of liquor it was labeled as (Scotch, whiskey, vodka, gin). But, it was cheap and widely available. Then came World War II and, as with the wine world, people came back from Europe with a new appreciation of better quality and a wider variety of liquor. Scotch whiskey made great strides in American markets in the 50s and 60s and sparked renewed interest in America's whiskey, bourbon. We also saw brands such as Stolichnaya, Absolut, and Campari make headway during this time. Then there was a leveling off and cocktails actually seemed to fall out of favor. Sales rose, but not at the same levels as the 50s and 60s. In the 90s cocktail culture really began a second coming, a revival. Prohibitionists from MADD and other organizations were seen for what they were and people began going back to discovering cocktails both new and classic. In the 2000 we began to see more people at home and in bars playing with making their own concoctions and infusions. Again, classic cocktails saw interest rise including updating those cocktails. With this we saw more interest in a wider variety of imported liquor. And now we live in the age of the revival of small craft distillers. By my count we're in the 4th wave of the liquor revolution in America. This bodes well for those cocktail makers as the new distillations are bound to inspire new mixes. They'll feed on each other much to my delight.

Sunday, October 24, 2010

One of the things that has really irked me in the debate over initiative 1100 has been the portrayal of government employees. I know that it's popular to bash government. I have a pretty good idea why that is, as well. After all, I cannot go to a competing government to get better service. People like to complain the same way about other monopolies or near monopolies like utility firms and cable companies. I get that. But we also know that just because a company is private doesn't mean that it's run any better as anyone who has dealt with customer service from Comcast, Sprint, Microsoft, et al, is aware.

In my experience both in private industry and in the government I've met my fair share of less valuable, less competent employees. I can honestly state that I don't find one system better than the other. In any bureaucracy - public or private - you are bound to attract people of a variety of skills, quality, and motivations. Sometimes it's easy to weed these people out; sometimes it's not. In the latter case the person is often promoted to a position less harmful in the organization.

One of the spokespeople for the "Yes on 1100" campaign is fond of saying the liquor board employs people with "cushy government jobs". I heard Ashley Bach say this in the debate at Town Hall. He reiterated it in his post on The Slog a week or so later. For the record, I'm not fond of Ashley's style. He comes off as smug, arrogant (in the way of the actor in the "I'm a PC" ad), rude, and a poor debater. So, making this statement about "cushy government jobs" really rubs me the wrong way.

Most of the liquor store employees that I know are hard working people who care about their jobs and customer service. Their jobs are not easy either; certainly not "cushy". Once a week there is a delivery of booze - up to 1200 cases at some stores. Each case weighs about 35 pounds. The goal, often achieved, is to put away that entire load in one day and stock the shelves and take care of the customers that day. Yea, more than one person works on these loads, but I can assure you that everyone who does, works their ass off. On top of that these workers deal with all sorts of customers. Granted, the vast majority of our customers are fantastic, but as with any job you meet some folks who are inconsolable. In fact, given the product, I'd say we meet more of these folks than your average Whole Foods clerk. And, if you think dealing with the government is sometimes a pain in the ass, just try working through the bureaucracy from the inside. Forms, signatures, more forms, specific rules, etc. There's a lot to know and do. The bottom line is they work hard for their money and their pay is comparable to pay at Costco and Fred Meyers, if not a little lower (I know as a manager that I get paid much lower and I put in the same work at my clerk's sides).

I'm aware that Mr. Bach considers these jobs "cushy" not just because of the nature of the work. He uses that term as code for well paid (we're some of the lowest pay in Washington government), good benefits, and pensions. News flash: that pension system hasn't been the same as it used to be for a long time, now. In fact when I qualified I found my options to be a choice of 401k plans. Yep, my cushy job's retirement has tanked just like most Americans thanks to those titans of private industry. As for the benefits? Well, we do get decent health care plan options for a reasonable copay (going up, just like everyone). Keeping the copay low is a way to compensate the workers for the lower pay that they get compared to the private sector. Rather than bash the liquor board clerks I'd rather see Mr. Bach get out there and campaign for lower copays for workers in private industry.

But that's not Mr. Bach's game. I suspect his views are more in line with his former employer's, The Seattle Times. That paper has cut it's contributions to it's employee's health care while the publisher (the Blethen's - inherited wealth) push for government to emulate it's model of prosperity. A prosperity, for the record, that they don't want burdened with a modest income tax. Is it surprising that this same paper is endorsing Initiative 1100 as well?

Mr. Bach worked for The Seattle Times for 5.5 years. During that time The Times faced a legal battle with the Seattle P-I. As that battle waged on The Times sought to portray itself as a victim of the owners of the P-I. In order to carry out this publicity stunt The Times hired Pacific Public Affairs. Can you imagine which firm that Mr. Bach works for now, after leaving The Times, that seeks to promote Initiative 1100? Yes, Pacific Public Affairs - the same firm that once worked for The Times while Mr. Bach also worked for the newspaper.

So, let's see - Mr. Bach, former journalist and now publicist, says that liquor clerks have cushy jobs. It takes chutzpah for a paid hack to call liquor store clerk's jobs cushy. As unseemly as it can be to see people revolve out of government to lobbying jobs, I think it's equally unseemly for what Mr. Bach has done. He worked for one employer, left to that employer's publicist, and now they sing a chorus of fiscally irresponsible, conservative policies. Mr. Bach, you're the one on the Republican welfare plan. You're the one with the cushy job. You're free to entertain your opinion that America should continue it's path to the lowest common denominator for it's working class, but don't you dare dismiss that working class as "cushy".

Thursday, October 14, 2010

Losses to: Lymwood - $500k, Edmonds - $500k, Mill Creek - $232k, Brier - $82k, Woodways - $15k, Snohomish County - $1.6m from either 1100 or 1105. Which programs are you going to cut? Or are you going to put the screws to the legislature to come up with a reasoned privatization plan during the next session?